Sous Chef

Anchorage, AK, USA|Onsite

Job Overview

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

The hiring establishment is a dynamic hospitality company specializing in food and beverage services, committed to delivering exceptional dining experiences to guests. As a reputable provider in the hospitality industry, they operate vibrant kitchens that serve both restaurants and banquet events, ensuring quality, efficiency, and guest satisfaction. The company prides itself on maintaining high standards in food production, quality control, safety, and cleanliness, shaping a professional yet welcoming environment for both employees and patrons alike. Their dedication to excellence positions them as a preferred employer for individuals passionate about culinary arts and hospitality management.

This particular role is designed for a skilled Kitchen Supervisor who will lead kitchen associates by providing guidance, training, and supervision to guarantee the production of high-quality food items that meet the company’s rigorous standards. The ideal candidate will focus on timing, portion control, food quality, and sanitation practices to optimize kitchen operations in fast-paced environments. The position involves overseeing multiple stations, including Station Cooks I, II, and III, ensuring opening and closing duties are properly executed while also expediting orders during peak meal periods to maintain seamless service flow.

Additionally, the role includes inventory management responsibilities such as monitoring and maintaining adequate stock levels of supplies and materials, supporting associates in their roles effectively. Participation in monthly food and beverage inventories is another critical function, ensuring accurate tracking and minimizing waste. The Kitchen Supervisor must also uphold compliance with food handling guidelines and safety standards, reinforcing a culture of health and hygiene.

This full-time role is well-suited to motivated individuals who exhibit a strong work ethic, leadership capabilities, and a team-oriented mindset. Flexibility in scheduling is required as the position may necessitate working nights, weekends, and holidays to meet operational needs. Candidates seeking to join a collaborative team dedicated to creating memorable guest experiences will find this opportunity fulfilling. The company values team spirit and enthusiasm, making it an ideal workplace for passionate culinary professionals focused on personal and professional growth within the hospitality sector.

Job Requirements

Prior experience in kitchen leadership role
High work ethic and self-initiative
May be required to work varying schedules to include nights weekends and holidays
Ability to work in a standard office environment
Prolonged periods of sitting at a desk and working on a computer for 6-8 hours a day
Occasional standing and walking throughout the workday
Frequent fine motor skills use of hands and fingers for keyboarding typing utilizing a mouse or trackpad writing and operating office equipment
Ability to communicate effectively verbally and in writing
Occasionally required to stand walk bend reach or carry items
Ability to lift and or move 10-25 pounds as needed (e.g. files office supplies)
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles)
Ability to hear and participate in conversations and meetings use phone and or headset
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role

Job Qualifications

Prior experience in kitchen leadership role
High work ethic and self-initiative
Enjoy working as and being part of a team that provides great experiences for guests

Job Duties

Efficiently supervise guide and train kitchen associates to provide quality food production for both restaurants and banquets focusing especially on timing portions food quality and sanitation cleanliness
Ensure the standards pertaining to storage rotation production portions quality and appearance are followed at all times
Follow food handling guidelines
Ensure the opening and closing procedures for Station Cooks I II and III are completed
Efficiently expedite food from front line during meal periods
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs
Participate in monthly food and beverage inventory